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Close-up of hand holding chocolate-covered ice cream bar on popsicle stick

KEEP COOL THIS SUMMER WITH THIS DAIRY-FREE FROZEN TREAT

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If you haven’t hopped on the “nice cream” bandwagon yet, you’re doing it wrong. This lower-calorie, dairy-free version of everyone’s favorite summer dessert – ice cream – is so deliciously dreamy you’ll (almost) forget about the real thing.

To create the nice cream base, simply peel a banana, pop it in the freezer, and then blend once frozen. From there, add your typical toppings or mix in your favorite flavors to create your new go-to warm-weather treat.

Try out this peanut butter and chocolate version, but don’t blame us if you make it on repeat all summer.

Chocolate-Covered Banana Ice Cream Bars

Ingredients:

3 medium bananas, frozen

⅓ cup creamy peanut butter (we recommend Justin’s or Adam’s)

¼ cup water or dairy-free milk

1 ½ cups dairy-free chocolate chips (we recommend Enjoy Life)

Directions:

  1. Combine the bananas, peanut butter, and milk or water in a blender or food processor.

  2. Divide the mixture evenly in popsicle molds, and insert popsicle sticks.

  3. Freeze until firm, approximately 6 hours.

  4. Melt the chocolate in a double boiler. Alternatively, microwave for 15 seconds, stir well, then repeat until completely melted.

  5. Line a baking sheet with parchment paper.

  6. Remove the frozen bars from the freezer, and gently pop each out of its mold.

  7. Place on a baking sheet, and spread the melted chocolate on top. (Warning: Wait until the chocolate has somewhat cooled to avoid melting the frozen bars.)

  8. Return the frozen bars to the freezer on a baking tray. Allow the chocolate to freeze, about 15 minutes.

  9. Flip the bars and repeat to coat the opposite side of each with chocolate. Serve once frozen.

It’s time to treat yourself! Check out our blog for more fun recipes.

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